Ingredients
16
16 servings
- •1 teaspoon vegetable oil
- •20 fresh jalapeno peppers, sliced
- •3 cloves garlic, minced
- •0.5 cup minced onion
- •0.75 teaspoon salt
- •2 cups water
- •1 cup distilled white vinegar
Instructions
- In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
- Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
- Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Nutritional Facts
Per 16 servings
- Calories: 11
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 1g
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